If you’re craving a hearty comfort food fix but want to keep things incredibly doable (and a bit lighter), The Easiest Cabbage Lasagna is your new best friend. Imagine all those homey lasagna flavors—cheesy, tomatoey goodness—stacked in luscious layers, but swapping the usual noodles for tender cabbage leaves. It’s unfussy, colorful, and delightfully satisfying, whether you’re feeding a crowd or making a cozy weeknight dinner disappear. Plus, this method sneaks in more veggies without sacrificing any of that rich, nostalgic taste.

The Easiest Cabbage Lasagna Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in The Easiest Cabbage Lasagna has a starring role, from adding that savory lasagna charm to boosting nutrition and bringing vibrant color to your plate. You’ll love how pantry-friendly and practical these choices are—everything works together for maximum flavor and minimum fuss.

Cabbage: Choose a medium green cabbage—its sturdy leaves stand up perfectly as noodle replacements and soak in the sauce.
Ground beef or turkey: Lean meat brings comforting richness and classic protein; you can go fully plant-based by swapping in lentils or crumbled tofu.
Onion: Sautéed onion adds sweet depth that anchors the whole dish.
Garlic: Just a few cloves give every bite an aromatic, robust pop.
Marinara sauce: Store-bought or homemade, this is your shortcut to bright, tangy layers of flavor.
Ricotta cheese: Creamy ricotta adds signature Italian comfort and makes those layers dreamy.
Mozzarella cheese: For that outrageously gooey and satisfying top layer—don’t skimp!
Parmesan cheese: Grated Parm amps up the savory factor and brings a touch of saltiness.
Egg: Mixing one egg into your ricotta keeps the cheese layer rich and sliceable.
Italian seasoning: A blend of herbs pulls everything together with warmth and depth.
Salt and pepper: Essential for seasoning each layer to perfection.
Olive oil: Just a splash to sauté the onion, garlic, and meat to golden, aromatic deliciousness.

How to Make The Easiest Cabbage Lasagna

Step 1: Prep the Cabbage Leaves

Bring a large pot of salted water to a gentle boil. Carefully peel the outer leaves off your cabbage until you have about twelve large, intact leaves—these will act as your lasagna “sheets.” Blanch the cabbage leaves for two to three minutes, just until pliable, then transfer to a towel and pat dry. This quick step ensures your layers hold up beautifully and soak in all the saucy goodness.

Step 2: Cook the Filling

In a large skillet, heat a drizzle of olive oil over medium heat. Add your chopped onion and sauté until soft and translucent, then add minced garlic and cook for another minute. Crumble in your ground beef or turkey, season with salt, pepper, and Italian seasoning, and cook until browned and no longer pink. Drain excess fat, stir in some of your marinara sauce, and let everything simmer a few minutes—hello, irresistible filling!

Step 3: Mix the Ricotta Layer

In a bowl, blend the ricotta with an egg, a generous scoop of parmesan, a pinch of Italian seasoning, and a touch of salt and pepper. This creates a spreadable, flavorful cheese mixture that will bubble beautifully as the lasagna bakes.

Step 4: Layer, Layer, Layer!

Spoon a thin layer of marinara on the bottom of your favorite casserole or baking dish—this keeps the bottom from sticking. Lay down a few overlapping cabbage leaves to create your first “noodle” layer, followed by half the meat mixture, a scattering of mozzarella, and dollops of the ricotta blend. Repeat: cabbage, meat, cheese, sauce—ending with a final cabbage layer, the last of your sauce, and a blanket of mozzarella and parmesan on top.

Step 5: Bake to Bubbly Perfection

Cover the dish with foil and bake in a 375°F oven for about 30 minutes, then remove the foil and bake another 15 minutes, until the top is golden and gloriously bubbling. Let it rest for 10 minutes before slicing—this helps everything set up and makes serving neat, generous squares a breeze.

How to Serve The Easiest Cabbage Lasagna

Garnishes

Brighten up your Cabbage Lasagna with a generous shower of chopped fresh parsley or basil just before serving. A light dusting of extra parmesan never hurts, and a little swirl of olive oil on top adds that special-occasion gloss.

Side Dishes

The Easiest Cabbage Lasagna loves simple sides—a crisp salad with tangy vinaigrette, roasted garlic bread, or even steamed green beans. These accents balance the richness of the lasagna and make for an inviting, well-rounded meal everyone will love.

Creative Ways to Present

Turn The Easiest Cabbage Lasagna into individual servings by assembling it in ramekins or a muffin tin (for adorable portions!). Or, roll seasoned ricotta and meat filling in cabbage leaves and bake in a pool of sauce for a playful, hand-held twist.

Make Ahead and Storage

Storing Leftovers

Leftover Cabbage Lasagna keeps beautifully! Once cooled, cover tightly and refrigerate for up to four days. The flavors mingle and deepen, making leftovers taste even better the next day.

Freezing

The Easiest Cabbage Lasagna is a meal-prepper’s dream—you can freeze the whole baked (and cooled) dish or individual portions. Wrap well with foil and plastic wrap, then freeze for up to three months. Thaw overnight in the fridge before reheating.

Reheating

For best results, reheat slices in the oven at 350°F, covered with foil, until warmed through and melty. In a pinch, the microwave works too—just cover to prevent drying and check that the center is piping hot.

FAQs

Is this recipe gluten-free?

Yes, The Easiest Cabbage Lasagna skips traditional noodles, so it’s naturally gluten-free—no tweaks needed. Just be sure your marinara and meats are free from added fillers if you’re extra-sensitive.

Can I make it vegetarian?

Absolutely! Swap the ground meat for sautéed mushrooms, lentils, spinach, or even a store-bought plant-based ground. You won’t sacrifice any flavor, and the textures still layer beautifully.

What kind of cabbage works best?

Standard green cabbage is sturdy and widely available, making it perfect for lasagna. Savoy cabbage also works well, thanks to its tender, crinkly leaves, which are easy to separate and roll.

Can I assemble The Easiest Cabbage Lasagna ahead of time?

Definitely. Build the whole lasagna, cover, and chill overnight (or up to a day ahead), then bake as directed—adding a few extra minutes to the oven time if starting from cold.

How do I avoid watery lasagna?

Be sure to drain your blanched cabbage leaves and cooked meat well, and let the lasagna rest before cutting. This keeps layers tidy and prevents extra liquid on your plate!

Final Thoughts

Whether you’re new to cabbage or just hunting for that cozy, low-fuss pasta fix, The Easiest Cabbage Lasagna is a recipe you’ll find yourself revisiting on repeat. It’s wholesome comfort made simple, with enough cheesy, saucy appeal to win over everyone at the table. I can’t wait for you to try it—happy layering!